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Pirozhki

My husband is a foodie, but not in a pretentious way.  He simply loves good food.  This is not why I married him, but let’s just say that it didn’t hurt.  At times my husband will send me a recipe he finds with subject lines like, “this sounds good,” “you should try this,” or “maybe we should try this over the weekend.”  This one came with the subject line, “this is from my co-worker.”  Some recipes I read and never make; some I encourage him to try; and others, the real solid ones, I make.  This is one of those.

Pirozhki

This is a recipe for Pirozhki, (sometimes referred to as Piroshki), oval Russian hand pies that are made from a yeast dough that has been stuffed with a filling like cabbage, mashed potatoes, mushrooms, or ground beef. Pirozhki can also be stuffed with fish, cottage cheese, or a variety of sweet fillings such as fresh or stewed fruit. Pirozhki are sometimes mistaken for pierogi, which are of Central and Eastern European origins and are savory- or sweet-filled thin-skinned dumplings that can be boiled or fried and are traditionally served with sour cream and fried onions.

This recipe was passed on to my husband’s co-worker by his Russian great-grandmother.  That right there made me want to make this recipe: it’s legit.  Some of the best food comes handed down from generation to generation.  Many of the very best recipes are never even written down but are instead passed down by families cooking together.  This recipe was based on a translated conversation e-mailed to my husband.  I did my best to distill this Russian recipe down to something any of us can make at home.

Pirozhki

I can tell you this recipe is delicious.  Even with the suggested shortcut (which I was slightly dubious about), the Pirozhki were tasty and the crust came out fluffy.  I made the classic cabbage filling and a ground beef one; I loved them both for different reasons.  Both filling recipes are listed below. What I did not try was a filling that included both cabbage and ground meat; I may try that next time.  In terms of the outside, my husband had expected these to be a bit more dumpling-like, similar to a pierogi; but they were not. I would compare them to an empanada but with a biscuit-style dough.

I was told to use a pre-made store-bought yeast dough or flaky biscuit dough, so I used Annie’s Organic Flaky Buiscut Dough which you can find in the refrigerator section.  If you wish to be adventurous, check out this link to a New York Times article on Pirozhki that includes other options.  At first glance, this recipe may appear a bit involved, but if you are not making your dough, it isn’t.  Buying pre-shredded cabbage will also help cut down on prep time if you are making that version.  You can also make this in advance refrigerate and bake them off right before dinner, making these a great make-ahead option for a busy evening.

Pirozhki

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

6 thoughts on "Pirozhki"

  1. Avatar photo Vee says:

    My grandmother was Russian, my mother learned how to make these from her. Used Pillsbury biscuit dough in a can. As kids I didn’t go for the cabbage, it was usually beef. Homemade soup & piroshki. Yum.

    1. Thank you for sharing! These have become a true family favorite. Beef and cabbage, we love them both. I have head of so many people who grew up eating them, I am so happy a friend shared this special recipe with me. Wishing you a happy and healthy 2021!

  2. Avatar photo CSmith says:

    Thank you for the ‘hack’! I love to cook but am horrible at baking, therefore I tend to avoid recipes that involve mixing flour. This recipe was perfect for me and it turned out amazing! My daughter ate a whole piroshki and took another to school for lunch.

    I followed the beef recipe except I substituted mashed potatoes for the eggs. I also used Pillsbury original biscuit dough since I couldn’t find Annie’s. I baked these on parchment paper therefore didn’t need to grease the pan. They turned out fantastic and were a hit. I can’t wait use this recipe with other fillings.

    I had about a cup of filling left after making 8 good sized piroshkis.

    Thanks so much for sharing!

    1. Always love hearing peoples reactions to my recipes. So glad you liked the recipe and thank you so much for sharing this with me!

  3. Avatar photo Joey Jo Jo says:

    If you like these, try West Virginia’s version with sweet dough and stuff them with shredded pepperoni, yellow American cheese, and shredded mozzarella cheese. The greasier, the better.

    1. My son would love those!

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